JPH02255035A - Processed crouton - Google Patents

Abstract

PURPOSE:To provide the title crouton floating without causing swelling for a long time when added to soup, retaining short, crunchy eating feel, thus useful as floating ingredients or toppings for vegetable salad, having such structure that the surface of non-oil sooted crouton is coated with solid fat. CONSTITUTION:The objective crouton can be obtained by coating (A) the surface of non-oil-sooted crouton prepared by drying and/or baking bread cut into small cubes with (B) solid fat (e.g. hardened coconut oil).

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to processed croutons used as floating fish in soups, toppings for vegetable salads, and the like.

[Conventional technology]

Conventionally, croutons have been produced by cutting bread into dice shapes and drying or baking them, or by further adding oil and soot.

[Problem to be solved by the invention]

However, if it is simply dried or baked, it has high water absorption, so when added to soup, it tends to get soggy, soften, and sink, making it difficult to maintain a crunchy texture for a long time.

On the other hand, if there is more oil and soot, it absorbs a lot of oil, so it becomes sticky and has an inferior taste. The reality was that it was sinking.

Therefore, the inventor of the present invention has conducted various researches to solve these conventional problems, and has found that by coating the surface of croutons without oil and soot with solid fat, they will float in the soup for a long time and become crispy and crunchy. It was discovered that croutons with a lasting texture can be obtained, and the present invention was completed.

[Means to solve the problem]

That is, the present invention is a processed crouton in which the surface of the unoiled crouton is coated with solid fat.

To obtain the processed croutons of the present invention, first, unoiled soot croutons are used, but the unoiled soot croutons are made by cutting bread into dice or by cutting a puffed product obtained by extrusion and puffing. Dry and/or regular croutons such as
Or it doesn't matter as long as it is baked and has no oil or soot.

Further, the specific method of drying and firing is not limited, and examples thereof include ventilation drying, fluidized bed drying, and the like.

The surface of the soot-free croutons is then coated with solid fat.

Here, solid fat refers to those that are solid or semi-solid at room temperature, and solid fats are particularly preferred.

Among these, oils and fats having a melting point of 30° C. or higher and having vertical SFI (Solid Fat Index) characteristics are more preferable. Examples of these include hydrogenated vegetable oils such as hydrogenated palm oil, hydrogenated coconut oil, and hydrogenated soybean oil, or the combination of these with animal fats such as beef tallow, lard, and butter.

The amount of solid fat coating is preferably 5 to 30%, particularly 10 to 20%, based on the weight of croutons without soot.

If the coating amount is less than 5%, it will immediately become soggy and sink when added to soup. Moreover, if the coating amount exceeds 30%, the product becomes sticky and has poor taste.

Coating is carried out by heating and melting the solid fat, and specific methods include spraying, drum coater, dipping and the like.

In addition, after coating with such solid fat, powdered spices such as perapa, garlic, powdered substitute oil, powdered sauce, etc.
If powdered seasonings such as sodium glutamate are added and sprinkled on the croutons, the solid fat will be used as a binder to fix the spices, seasonings, etc. on the surface of the croutons, resulting in flavorful croutons with a good flavor. This is particularly suitable as a crouton for vegetable ragu.

〔Effect of the invention〕

When the processed croutons of the present invention are added to soup, they float for quite a long time without getting soggy, and they retain their crunchy texture. Moreover, its taste is also extremely superior to that of greasy croutons.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example 1 [White loaf bread] was shredded into Omn+ square cubes and dried with a band dryer until the moisture content was 3% to obtain croutons. To 100 parts by weight (hereinafter referred to as "parts") of the croutons, 10 parts of hydrogenated palm oil (melting point: 43°C) was heated and melted at 55°C, and then sprayed so as to uniformly coat the surface of the processed croutons of the present invention. Obtained.

As a control, croutons dried to a moisture content of 3% in the same manner as above were sooted in the same oil at 160° C. for 1 minute to obtain croutons.

The texture and floating state of the croutons in the soup after 1 minute, 2 minutes, and 3 minutes after adding the croutons of the present invention, oil soot croutons, and non-oil soot croutons to the soup were as shown in the table below.

Below is a margin Example 2゜100 parts of strong wheat flour, 1 part of salt, 1 part of shortening
1 part, 5 parts sugar, and 40 parts water in a twin-screw extruder (W
Manufactured by Erner & Pfleiderer, C-37
The screw rotation was 400 rpm, the barrel temperature was 150°C, the outlet temperature was 125°C, and the outlet pressure was 20 kg/mold.
It was extruded and expanded using cnt. After cutting the expanded product into 6 mm square cubes, they were dried at 220°C in a fluidized bed dryer for 40 minutes.
The croutons were dried and roasted for 0 seconds to obtain light golden brown croutons.

Put 100 parts of the croutons into a drum coater, and heat and melt butter (melting point: about 33°C) at about 45°C.
The processed croutons of the present invention were obtained by adding 0 part of croutons to uniformly coat the surface with oil and fat.

This processed crouton was not sticky and had good taste, and even when added to soup, it remained crunchy for a long time, and was very good.

Example 3゜Example 2. Instead of butter, hydrogenated coconut oil (melting point: about 34°C) heated and melted at about 45°C was added to coat the surface evenly with fat, and then 2 parts of coarse black pepper was added. The Peraper was fixed on the surface of croutons using hydrogenated coconut oil as a binder to obtain croutons with a good flavor.

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Claims (1)

[Claims] 1. No oil ■Processed croutons whose surface is coated with solid fat.